Prep Time 15 minutes
Cooking Time 15 minutes
Yields 4 Servings
Ingredients
Quinoa
1/2 cup quinoa
1 cup of water
1/3 cup of dried tart cherries
Salad Dressing
1/4 cup of organic extra-virgin olive oil
1 medium size fresh lemon, juiced
2 tsp of Dijon mustard
2 tsp maple syrup
2 large garlic, minced
Salt and Black Pepper to taste
Dash of cayenne pepper
Salad
1 medium bunch of curly kale, washed and chopped into bite size pieces
3 ribs of celery, diced
1 medium size fennel bulb, sliced (omit or substitute with your favorite crunchy vegetable)
1/4 cup of sliced toasted almonds
Directions
Rinse and cover dry quinoa with 1 cup of water, bring to boil and then reduce heat to maintain a gentle simmer for 11-14 min. Keep an eye on moisture content, just 2 minutes before quinoa is done add dried tart cherries (they will plump up as they absorb remaining liquid). Fluff the quinoa with a fork and set aside.
In a small bowl, combine all ingredients to make a dressing, whisk until blended.
Place the chopped kale, add dressing and massage with your hands, until the leaves are covered with dressing and fragrant.
Add celery, sliced fennel, and quinoa to kale. Mix all ingredients together.
Add almonds before serving and enjoy.
Note- This salad will keep in the fridge for up to 4-5 days.
